These veal cutlet kebabs are the perfect dish for your next barbecue. In this recipe, veal cutlets are cut into strips for quick, even grilling. The meat is then marinated in ginger, garlic and cayenne before hitting the grill. This approach highlights how beautifully veal absorbs flavour while remaining tender and juicy.
Veal’s versatility is clear from the range of recipes built around it. In French and Italian cooking, classics like osso bucco celebrate the meat’s tenderness through slow braising and aromatic vegetables. Meanwhile, elegant and fragrant vitello tonnato highlights its simplicity. And as you can tell from this veal cutlet recipe, it’s an ingredient that remains just as compelling in bold dishes inspired by cuisines from around the world.
What Makes Veal a Versatile Ingredient?
One of veal’s greatest strengths for home chefs and food lovers alike is its flexibility as a star ingredient. The meat is tender and relatively mild in flavour, yet still feels indulgent. It’s surprisingly light on the palate and adapts easily to a wide range of cuisines and seasonings.
Many veal cuts also lend themselves to quick cooking and summer grilling. Thinly sliced veal scaloppine can be sautéed in minutes. Veal chops cook quickly on the barbecue. Even slightly more elaborate preparations, such as rustic veal stews, reward home cooks with deeply flavourful results. In other words, veal can move seamlessly from a fast Wednesday-night dinner to a slow-cooked Saturday-dinner-party showstopper.
Guide to Essential Veal Cuts
When cooking with veal, knowing the main cuts will help you choose the right preparation and recipe:
- Veal cutlets or scaloppine are thin slices from the leg. They cook quickly in a pan and are ideal for weeknight dishes like piccata or schnitzel.
- Veal chops, often cut from the rib or loin, are tender and flavourful. It’s perfect for grilling or roasting with minimal seasoning.
- Veal shanks benefit from slow braising that transforms the meat into a rich, fork-tender dish while the marrow adds depth to the sauce.
- Ground veal offers a milder alternative to beef in recipes such as meatballs, burgers or meatloaf, bringing delicate flavour and tenderness.
West African-Inspired Veal Kebabs
Ingredients
- 1 lb 450 g veal cutlets, cut lengthwise into ½-in (1-cm) strips
- ¼ tsp each salt and freshly ground black pepper
- 2 tbsp canola or sunflower oil
- ¼ cup ground salted peanuts see Notes
- 1 tsp ground ginger
- 1 tsp sweet smoked paprika
- ¼ tsp cayenne pepper
- ½ shallot minced (or 2 tbsp minced onion)
- 1 clove garlic grated
Instructions
- Place veal strips in large bowl. Season with salt and pepper and drizzle with oil. Toss to coat.
- In small bowl, mix together peanuts, ginger, paprika and cayenne. Sprinkle mixture over veal and toss to coat. Add shallot and garlic, stirring to combine. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Thread veal onto bamboo or metal skewers, weaving tightly like a ribbon and leaving a bit of space between each strip. (If using bamboo skewers, soak in water for 30 minutes before using.) Grill kebabs in closed, preheated barbecue over medium-high heat (400°F) for about 6 minutes, turning twice or more, until grill-marked and a hint of pink remains inside.
Notes
For more information on the nutritional value of veal and how to incorporate it into more of your meals, visit thinkveal.ca.
